The Musing of One Who is Uncertain

Curried Pumpkin

Curried pumpkin is yet another favourite swift and simple dish that Kakak Is prepares for lunch. I have tried my best to convey the recipe from her pithy instructions. These recipes are written as they were taught to me, hence, I have not experimented with omitting cooking oil. I will write more if and when I get the chance. This is a vegan recipe.

Ingredients

1 small pumpkin (or a quarter of a big pumpkin). Remove seeds and cut unpeeled into large cubes. (I am tempted to experiment with seeds)

2 medium diced red onions

3 cloves of diced garlic

4 teaspoons of mixed fenugreek

1 tablespoon of curry powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)

1 tablespoon of chili powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)

½ teaspoon of turmeric powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)

Fistful of dried chilies (or as little or much as you can handle)

Half a fistful of curry leaves

Instructions

Heat a tiny drop of oil in pan and add cubed pumpkins over medium to low heat.

Splash a bit of water to keep pumpkin from sticking to pan.

Fry until dark bright orange and fragrant and remove from pan. Be sure to check if it is cooked.